Cheesy Chicken Sheet Pan Nachos

Cheesy Chicken Sheet Pan Nachos WMMB-7


By Meggan, Culinary Hill

If you have 10 minutes, you have a GIANT sheet pan of Cheesy Chicken Nachos.

Cheesy Chicken Sheet Pan Nachos WMMB-7

Whether your friends are over to watch football or you’re tucked in for a Friday night at home, nothing is faster, easier, or more delicious.

Cheesy Chicken Sheet Pan Nachos WMMB-5

The chicken is simple. Start with thin chicken cutlets (they cook faster) and sauté with taco seasoning. Then, slice or cube or shred as you please. I like to toss the cut chicken in fresh lime juice for extra flavor. You can cook and cut the chicken in advance (the day before, even), but save the lime juice for right before go-time.

Cheesy Chicken Sheet Pan Nachos WMMB-1

After you arrange your chips on the pan, bury them in an avalanche of Wisconsin Cheese. It’s the star of the show here! The chips are merely a vehicle for delivering the cheese. I used a blend of shredded Wisconsin cheddar cheese and Wisconsin monterey jack cheese.  The more cheese, the better!

Cheesy Chicken Sheet Pan Nachos WMMB-2

You can also customize the toppings based on what you love or even assign each person their own quarter of the sheet pan. I love nachos on a sheet pan because everything is hot, cheesy, and done all at once!



Cheesey Chicken Sheet Pan Nachos
By Meggan, Culinary Hill
Servings: 4
1 pound thin chicken breast cutlets
1 packet taco seasoning
1 tablespoon olive oil
2 limes, sliced
1 bag tortilla chips
1 cup shredded Wisconsin cheddar cheese
1 cup shredded Wisconsin monterey jack cheese
Choice of desired toppings: including diced avocado, cilantro, sliced jalapeños, prepared pico de gallo and sour cream
Cooking Directions:
Pat chicken dry with paper towels and coat all sides evenly with taco seasoning.
In large skillet, heat oil over medium-high heat until shimmering. Add chicken and cook until heated through, flipping occasionally, about 3-4 minutes per side. Chicken must hit 165oF when an internal thermometer is inserted at the thickest part.
Transfer to a cutting board and slice thinly or chop as desired. Squeeze 2 lime slices over cut chicken.
Place oven rack in upper middle position and heat oven broiler on high.
Meanwhile, line baking sheet with parchment paper or silicone mat. Arrange tortilla chips in single layer with minimal overlap. Sprinkle evenly with cheese. Arrange chicken over chips. Broil on high until cheese is hot and bubbly, about 5 minutes.
Remove from oven and immediately garnish with avocado, cilantro, jalapenos, lime wedges, pico de gallo, sour cream, or any other desired toppings. Serve immediately.